wines in small formats

Fescobaldi-Nipozzano Chianti Rufina 2022

Cotarella-Tellus Chardonnay IGP

100% CHARDONNAY
PRODUCTION AREA
CASTIGLIONE IN TEVERINA
VINEYARD AREA
8 HA
VINEYARD ALTITUDE
200 METERS A.S.L.
SOIL TYPE
LOOSE, RICH IN STONES
TRAINING SYSTEM
SPURRED CORDON
VINE DENSITY
5,000 PER HA
YIELD PER HECTARE
80 Q.LI
GRAPE YIELD INTO WINE
65%
AVERAGE AGE OF THE VINES
11 YEARS
THE WINE
Color with green notes that introduce freshness. On the nose, sensations of citrus fruits are perceived, then yellow flowers. On the palate it has good acidity and good fragrance. Pleasant wine to drink as an aperitif or to accompany a meal.
HARVEST PERIOD
FIRST WEEK OF SEPTEMBER
VINIFICATION
CRYOMACERATION FOR 5 HOURS AT 10°C
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL FOR 15 DAYS
ALCOHOL CONTENT
13.25%
TOTAL ACIDITY
6.05 GR/LT
PH
3.26

Cotarella-Tellus Syrah

TELLUS SYRAH
THE GRAPE AND THE VINEYARD
HARVEST PERIOD:
second week of
September
With the aim of obtaining a wine that could best
represent the great potential of the Lazio vineyard, we
decided to focus our attention on the Syrah variety.
The care of the individual plants, with particular
reference to the training system and the containment
of production, allows us to obtain grapes of great
equilibrium, both from the sugar point of view and
from the phenolic one.
THE WINEMAKING
Immediately after harvesting and subsequent pressing,
the grapes are sent to a cold pre-maceration phase for
4 or 5 days at a temperature of 18-20 C°.
THE WINE
Intense and brilliant ruby red. Syrah Tellus 2023 offers
a combination of blackberry, cherries and spices
together with notes of leather and white pepper. On
the palate it shows great balance between fresh acidity
and medium structure. The tannins are sweet, with
excellent concentration of fruits such as mulberry and
sour cherry. The finish remains savory and mineral,
also characterized by surprising length.
LAZIO IGP
2023
VINEYARD ALTITUDE:
300 meters above sea level
SOIL TYPE:
sandy, medium texture
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
5,000 per ha
AVERAGE AGE OF THE VINES:
13 years
VINIFICATION:
skin maceration
ALCOHOLIC FERMENTATION:
in stainless steel for 14 days
MALOLACTIC FERMENTATION:
fully completed
ALCOHOL CONTENT:
13.40%
TOTAL ACIDITY:
5.10 GR/L
DRY EXTRACT:
33.00 GR/L
PH:
3.62
This technique best enhances the natural freshness
and fragrance of the fruit. Fermentation then continues
at a temperature of 25-27 C°. Once alcoholic
fermentation is complete, the wine is placed in wood,
where malolactic fermentation takes place.
BLEND:
Syrah 100%
VINEYARD AREA

Chardonnay Otre

Grape

100% Chardonnay | Puglia IGP White.

Alcohol content

13% vol.

Training system

Trellis.

Yield per hectare

70 quintals.

Harvest

Manual

Vinification

Soft pressing and fermentation in 300-liter barriques.

Aging and refinement

Aging in barriques for 3 months and in steel containers sur lie with batonnage for another 2 months.

Tasting notes

Straw yellow in color with yellow highlights, it opens on the nose with floral and ripe fruit notes. On the palate it is full, intense and substantial, while maintaining freshness and savoriness.

Otre Primitivo

Primitivo
Grape: 100% Primitivo | Puglia I.G.P. Red.
Alcohol content: 15% vol.
Vinification: 20 days of extended maceration in steel containers.
Aging and refinement
In French oak for 6 months, in steel containers for 1 year, and finally bottle aging.
Tasting notes: Bright red with good body, elegant aromas of ripe fruit and plum and fig jam, spicy and floral. Warm, intense, and structured with soft, elegant tannins.
Pairings: Ideal with grilled roasts.
Awards: Annuario dei Migliori Vini Italiani 2023, Annuario dei Migliori Vini Italiani 2022, Guida Berebene Gambero Rosso 2022

Cotarella - Trentanni

GRAPE VARIETIES
MERLOT AND SANGIOVESE
PRODUCTION AREA
MONTECCHIO
VINEYARD AREA
5 HA
VINEYARD ALTITUDE
300 METERS A.S.L.
SOIL TYPE
SEDIMENTARY, CLAYEY
TRAINING SYSTEM
SPURRED CORDON
VINE DENSITY
6,500 PER HA
YIELD PER HECTARE
60 Q.LI
GRAPE YIELD INTO WINE
50%
AVERAGE AGE OF THE VINES
14 YEARS
At the end of fermentation, the wines are blended and
placed in barriques, where malolactic fermentation also takes place.
THE WINE
Deep red color. On the nose it is clean, with sensations of
ripe red fruit blending with the sweet notes of
the wood.
On the palate it is smooth, then firm. Long and
persistent finish.
UMBRIA RED
PROTECTED
GEOGRAPHICAL
INDICATION
TENUTA MARCILIANO
UMBRIA
TRENTANNI 2022
HARVEST PERIOD
FIRST WEEK OF SEPTEMBER MERLOT,
END OF SEPTEMBER SANGIOVESE
VINIFICATION
MACERATION ON THE SKINS FOR 16 DAYS,
SAIGNÉE 20% FOR THE MERLOT
MACERATION ON THE SKINS FOR 12 DAYS,
SAIGNÉE 20% FOR THE SANGIOVESE
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL
MALOLACTIC FERMENTATION
COMPLETELY CARRIED OUT IN
BARRIQUES
AGING
IN BARRIQUE
ALCOHOL BY VOLUME
14.40%
TOTAL ACIDITY
5.30 GR/LT

Santa Sofia - Valpolicella Ripasso

Vinification: destemming and gentle crushing of the grapes.
Maceration: about 10 days in stainless steel.
Ripasso technique: 3 days of maceration and refermentation of the Valpolicella wine on the Amarone and Recioto grape pomace.
Aging: 9 months in large 50 hl oak barrels.
About 6 months in bottle.
Analytical data: Alcohol: 14% Vol.
Total acidity: 5.8 g/l
Residual sugar: 2 g/l
Organoleptic description: A beautiful ruby red, clear and very bright, with a garnet-ruby rim of excellent persistence, it has a decisive nose, with hints of sour cherries in spirit, dried plums, potpourri of dried flowers, undergrowth, cloves, fine oak, cinnamon and licorice root: a broad, enveloping and aristocratic aromatic profile. On the palate it shows concentration, a silky and velvety tannic texture, very dynamic acidity and well-balanced alcoholic warmth; of remarkable flavor intensity, it finishes long and clean.